……………………………………………………. Baking our mark

Pasta Sauce with Chickpeas September 24, 2011

Last week, all my meals were based around the deliciou carnitas meat I defrosted (I promise to share that recipe at some point in the future): burritos, omlettes with carnitas, naked burritos, carnitas salad, etc. It was delicious.

This week, I’m ready to have a vegetarian (well, almost vegetarian) week. And yes, as a single girl with a full time job, I cook a full recipe of something over the weekend, and nosh on it all the way through the work week. There is NO WAY I am going to start using those “cooking for one” recipes; what’s the fun of cooking if you don’t get no-effort leftover dinners later?

So, on to a very easy recipe for pasta sauce with chickpeas. This recipe is from Smitten Kitchen with really only one change: I added squash to the pureed chickpea mixture so I could (a) sneak in some extra vegetables without even noticing (b) get rid of some of the last of the squash and (c) get the sauce the added moisture it needed without just having to add in pasta water.

Pasta Sauce with Chickpeas

1 can chickpeas, or 2 cups freshly cooked chickpeas [If you haven’t tried using dried chickpeas, this isn’t the recipe to start with…but you do need to start. They are delicious in a way that canned chickpeas can never be.]
1/2 cup vegetable or chicken stock
(If you’re dying to use squash like I did, throw in some here)
Olive oil
1/2 cup pancetta – toss in some extra herbs if you’re excluding to make the dish vegetarian [I cheated and used just some proscuitto since I didn’t have pancetta]
1 onion, chopped
4 cloves garlic
Lots of chile flakes
1 can diced tomatoes
10-15 basil leaves
Salt and parmesan cheese to taste

Reserve 1/3 cup chickpeas. Throw the rest in the food processor or blender along with the stock (and squash, if you’re using that). Set aside.

In a medium pot, cook the pancetta with the olive oil, then put in the  onion and garlic, until everything gets translucent and fragrant. Then, add in the tomatoes, chickpea puree, and basil, cooking for about 20 minutes. When you’re done, toss in the chickpeas and some cheese, and put it on top of pasta. Mmmmmm.


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